YIELD: 12 servings 2 cups enchilada sauce, prepared 6 cups Monterey Jack cheese, shredded 6 cups iceberg lettuce, fresh, shredded 4 cups salsa, spicy, refrigerated, divided 12 cups cooked chicken breast, shredded 1 cup sour cream 1 cup ranch dressing 1 tsp. cumin, ground 1 tsp. lime zest, fresh 24 (7”) flatbreads, thawed 6 cups Mexican flavor rice, cooked, hot 1. Combine sauce and ½ cup salsa in a heavy saucepan; whisk to blend. 2. Add ...
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